Éclair with Sala Custard Cream
Ingredient
All Purpose Flour |
150 |
g |
Butter, salted |
100 |
g |
Eggs |
4 |
pcs |
Water |
200 |
g |
Baking Powder |
1 |
tsp |
Baking Tray, greased with shortening |
||
Sala Custard Cream for fillings |
||
Mint leaves for decoration |
||
Ingredients for Sala Custard Cream |
||
Butter, salted |
50 |
g |
Corn Starch |
20 |
g |
Butter, salted |
50 |
g |
Eggs |
3 |
pcs |
Hale’s Blue Boy Concentrated Sala Flavored Syrup |
150 |
g |
UHT Milk |
250 |
g |
Vanilla Powder |
1 |
tsp |
Method
| Method for Éclair |
| 1. Sift all purpose flour. Set aside. |
| 2. Mix water with salted butter in the saucepan. Bring to boil then add sifted flour. Mix and cook till the batter doesn’t stick to the saucepan. |
| 3. Pour the batter into mixing bowl. Beat at medium speed with paddle attachment till warm. Add eggs, one at a time and add baking powder. Mix well. |
| 4. Put the batter in piping bag. Use star tip to pipe a long baton, approximately 5” long, and pipe small stripe as basket holder. Bake at 400 – 420 degree Fahrenheit, using top and bottom heat for 12 – 15 minutes or till éclair rises and set. Remove from oven and leave to cool completely. |
| 5. Fill éclair with Sala custard cream. Decorate as basket shaped with mint leaves. |
| Method for Sala Custard Cream |
| 1. Mix corn starch with Hale’s Blue Boy Concentrated Sala Flavored Syrup, vanilla powder, UHT milk and eggs. |
| 2. Cook on double boiler with whisk till cooked and thickened. Remove from heat and add salted butter. Leave to cool completely. |
| 3. Use as éclair fillings. |
Remark : Ratio of concentrated syrup and other ingredients can be adjusted according to consumers preference in each region. Source : Food News & Life, |
Product details
Previous